Description
Tender, juicy chicken with extra-crispy skin. Perfect for a weeknight dinner or a special occasion.
Ingredients
Units
Scale
- 1 cups (240 ml) buttermilk
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cracked black pepper
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1 1/2 lbs (680 g) chicken pieces, bone-in or boneless
- 2 large eggs
- 1 cups (128 g) all-purpose flour
- 1/2 tsp salt
- 1/4 tsp cracked black pepper
- Canola oil
- Salt
Instructions
- Marinate the Chicken
- In a small bowl, whisk together buttermilk, salt, garlic powder, onion powder, black pepper, paprika, and cayenne pepper to create the marinade. Place the chicken pieces into a vacuum-sealable bag or a large freezer-safe zip-top bag. Pour the marinade over the chicken and massage the bag to coat all the pieces evenly. Seal the bag and refrigerate for at least 2 hours or up to 24 hours. For longer storage, freeze the marinated chicken.
- Sous Vide the Chicken
- Preheat a water bath using an immersion circulator to 150°F (65.5°C). Place the sealed bag of marinated chicken into the water bath and cook for 2 to 4 hours. If cooking the chicken in advance, refrigerate it directly in the bag after sous vide cooking.
- Prepare the Dredge Station
- In one shallow bowl, whisk the eggs until smooth. In another shallow bowl, combine the flour, salt, paprika, black pepper, and cayenne pepper. Mix well. Line a baking sheet with paper towels or set a wire rack over a paper-towel-lined baking sheet to drain the fried chicken.
- Dredge the Chicken
- Remove the chicken pieces from the sous vide bag and shake off any excess marinade. Discard the marinade. Dip each chicken piece into the beaten eggs, coating it completely. Let any excess egg drip off. Dredge the chicken in the seasoned flour mixture, turning to coat all sides thoroughly. Shake off any excess flour gently.
- Deep Fry the Chicken
- Heat canola oil in a deep pan or Dutch oven to 350°F (175°C). Use enough oil to fully submerge the chicken pieces. Fry the chicken in batches to avoid crowding. Cook for about 6–8 minutes, turning as needed, until the coating is golden brown and crisp. Use a slotted spoon or tongs to transfer the chicken to the prepared wire rack or paper towels to drain excess oil. While the chicken is still hot, sprinkle it lightly with kosher salt.
- Serve
- Serve the fried chicken immediately.
Notes
- For extra crispy skin, ensure the chicken is completely dry before dredging in the flour mixture.
- If you don’t have an immersion circulator, you can achieve similar results by baking the marinated chicken at 325°F (160°C) for 1-1.5 hours.
- Leftover sous vide chicken can be stored in the refrigerator for up to 3 days and reheated in an air fryer or oven for optimal crispiness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Deep-Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pieces
- Calories: 500
- Sugar: 2
- Sodium: 700
- Fat: 35
- Saturated Fat: 10
- Unsaturated Fat: 20
- Trans Fat: 0g
- Carbohydrates: 25
- Fiber: 2
- Protein: 40
- Cholesterol: 150